Fruit Juice – Terrine
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 200 ml pear juice
- 200 ml grapefruit juice
- Lemon juice
- sugar
- Pepper, red berries
- 6 sheets gelatin
- some mint leaves
- some fruit bits
Print Recipe
Pin Recipe Instructions
- A children`s cake tin with a capacity of 0.4 liters serves as the mold for this terrine. This is laid out generously with cling film so that it overlaps at the edges.
- Season the pear juice with a little lemon, sugar and ground red peppercorns to taste. Warm up a little, stir in 3 sheets of softened gelatine and pour into the terrine dish. Let rest in the refrigerator for 3-4 hours.
- Season grapefruit juice with lemon juice and sugar. Warm up a little, stir in 3 sheets of softened gelatine and pour onto the now firm pear jelly. Let the mold cool down in the refrigerator overnight.
- Turn the contents out onto a plate and serve sliced on dessert plates. Decorate with matching pieces of fruit and mint leaves.
- Of course, all other fruit juice combinations are also conceivable if they match each other in terms of color. It is important that only good fruit juices are used, preferably self-pressed or pureed. They should also have a strong taste, as some aroma is lost through the addition of gelatine.
- This terrine can be served as an amuse gueule or as a gift between 2 courses if the completion of the next course still takes some time.
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